Help with cold weather & ferment

[Shadrach]

That is awesome. Thanks for that.
The only thing that detracts from the process is that perhaps in the process of drying, the yeasts and beneficial bacteria from the fermenting process may be lost, at least partially.
Like sourdough bread. The health benefits from fermenting the grain is only the removal of the lectins in the grain but the bacteria is killed when the bread is baked.

Yes, it is possible I am losing some of the reported benefits of fermentation. I haven't been able to find a study that deals with dried fermented feed.
I should point out this isn't commercial feed I'm fermenting. At least the chickens eat it.
If I was concerned about maximum egg production or maximum growth rate there are probably better feed options. The most recent pullets started to lay eggs this month. An egg from each every other day seems to be the routine. I'm fine with that. With a winter break next year they may get down to around one hundred eggs a year. I would be delighted if they got to below one hundred eggs a year.
I've been pleasantly surprised at the quality of the eggs. Insufficient calcium and salt could be an issue with the feed I give them; They have a rooster, there have been two broody hatchings this year and mother doesn't lay enough eggs to need the calcium in commercial feed so the basic feed needs to cater for all life stages and of course reduced calcium for the males.
So far the shells have been strong. While small, the eggs are a good shape.
The membrane of one of the laying pullets is thicker and stronger than the other pullet.
I hadn't had an egg from this lot since March so you can imagine I'm pleased to get well formed and lovely tasting eggs.

 

[The Good Grumble]

24 hours fermenting. Wash with cold water. Drain as much of the water as possilbe in a sieve in the sink. Spread out on a baking tray and I leave it on a storage heater. It takes a couple of days to dry. It could be dried in an oven on low heat.
View attachment 4012390

Thank you!

 

[The Good Grumble]

Yes, it is possible I am losing some of the reported benefits of fermentation. I haven't been able to find a study that deals with dried fermented feed.
I should point out this isn't commercial feed I'm fermenting. At least the chickens eat it.
If I was concerned about maximum egg production or maximum growth rate there are probably better feed options. The most recent pullets started to lay eggs this month. An egg from each every other day seems to be the routine. I'm fine with that. With a winter break next year they may get down to around one hundred eggs a year. I would be delighted if they got to below one hundred eggs a year.
I've been pleasantly surprised at the quality of the eggs. Insufficient calcium and salt could be an issue with the feed I give them; They have a rooster, there have been two broody hatchings this year and mother doesn't lay enough eggs to need the calcium in commercial feed so the basic feed needs to cater for all life stages and of course reduced calcium for the males.
So far the shells have been strong. While small, the eggs are a good shape.
The membrane of one of the laying pullets is thicker and stronger than the other pullet.
I hadn't had an egg from this lot since March so you can imagine I'm pleased to get well formed and lovely tasting eggs.

I have 5/8 laying 3 decided they’re not laying this year. 3 of those 5 are older. 2 are first year.

I have solid shells and membranes. Beautiful eggs. I don’t use soy, or any wheat in my feed. (I’m a celiac and can’t handle it) but the girlies have pretty orange / yellow firm yolks and whites. I’m very impressed with the ferment vs standard dry feed. Which is why I continue. I’ve don’t a lot of research on gut health and the immune system in chickens. So I also like the pro-biotic of the ferment. With bird flu going around I want to keep my flock as healthy as possible.